This cut of meat is so tender when cooked in an electric pressure cooker!

So the holidays are over, and I’m sure like most people who love cooking, you probably got at least one or two kitchen gadgets that you are looking to use rather than sit on your counter. Would an electric pressure cooker, aka the Instant Pot, be one of those gifts? If so, you may be a little wary of using it, so this recipe is a great way to ease into what may eventually become one of your favorite ways to cook.

These Country Style Ribs made in the electric pressure cooker leaves the center of the ribs the perfect combination of tender but not so tender they fall apart when you eat them. Finish them off in the oven to caramelize the BBQ sauce and get the perfectly crispy edges similar to what you get on the grill minus having to stand out in the cold to get it.

I paired these saucy ribs with Bell’s Two Hearted Ale. This beer is one of my favorite go-tos for everything from burgers to smoked pork shoulder. It’s obvious that it’s a lot of people’s favorite too because it was named by the American Homebrewers Association the Best Beer in America* for the last 4 years.

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Country Style Ribs

Makes 4 servings


3-4 pounds country style ribs

1 tsp olive oil

½ Tbs chili powder

½ tsp salt

½ tsp pepper

½ tsp onion powder

1 tsp garlic powder

1 cup beef broth

10-ounces of your favorite BBQ sauce


Add each rib to a large bowl.

Drizzle the olive oil over the top of the ribs.

In a small bowl, mix together the seasonings: chili powder, salt, pepper, onion powder and garlic powder.

Sprinkle the ribs with the seasoning mixture. Using your hands rub the seasoning and olive oil over every piece of meat. Make sure it coats everything evenly.

Set the electric pressure cooker to “saute.” Add the ribs to the bottom of the cooking pot.

Brown the meat on one side for 3 minutes. Flip the meat using tongs and brown on that side for another 3 minutes.

Turn off the saute function.


Erin Amundsen is a wife, mom, and blogger from the bottom left of Pure Michigan. Her blog, Bottom Left of the Mitten, features other food and drink pairings using locally sourced ingredients, and can be found at